Adjust rack to top position and preheat oven to 450 degrees.

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. 

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes. Core, deseed, and dice bell pepper into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

In a small bowl, whisk together sweet soy glaze, half the cornstarch (you'll use the rest later), half the vinegar, half the Szechuan paste, half of one packet of garlic powder, ¾ cup water, and 1 tsp sugar. (For 4 servings, use all the vinegar, all the Szechuan paste, one packet of garlic powder, 1½ cups water, and 2 tsp sugar.)

Toss broccoli on a baking sheet with a drizzle of oil, half the remaining garlic powder (you'll use the rest in the next step), salt, pepper, and as many chili flakes as you like.

Roast on top rack until browned and tender, 12-15 minutes.

While broccoli roasts, heat a large dry, preferably nonstick, pan over medium-high heat. Add peanuts and toast, stirring frequently, until golden brown and fragrant, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.

In a large bowl, combine tofu, remaining garlic powder, salt, and pepper. Add remaining cornstarch and stir until fully coated. 

Heat a large drizzle of oil in pan used for peanuts over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until golden and crispy on all sides, 3-6 minutes. (For 4 servings, you may need to work in batches, adding another drizzle of oil between each batch.) Turn off heat; transfer to a paper-towel-lined plate. Wipe out pan. 

Heat a drizzle of oil in pan used for tofu over medium-high heat. Add bell pepper and scallion whites; season with salt and pepper. Cook, stirring occasionally, until browned and tender, 4-5 minutes.

Reduce heat to medium and add tofu. Stir in Szechuan sauce mixture and cook, stirring occasionally, until everything is coated and sauce begins to simmer, 1-2 minutes. Turn off heat; stir in half the peanuts.

Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings).

Divide rice, stir-fry, and broccoli between shallow bowls in separate sections. Garnish stir-fry with remaining peanuts and scallion greens. Serve.